Nutrition Data Systems Analyst

The Johns Hopkins University; Baltimore (MD); Hybrid; USD 43,000 - 76,000; Part time

Job summary

The Johns Hopkins University is seeking a part-time Food Service Systems Nutritionist to support nutrition, recipe, allergen, and menu data across Hopkins Dining. Responsibilities focus on systems, data entry, QA, and interdepartmental collaboration to ensure accurate nutrition information in Jamix and related platforms.

The role reports to the Director of Culinary Innovation and requires strong data-entry precision, experience with nutrition data, and the ability to work in a hybrid or remote

Qualifications

• Bachelor's Degree in Nutrition or related field.
• Two years of clinical and nutrition-related experience.
• Active Licensed Dietitian eligible to practice in Maryland or the state of practice.
• Additional education may substitute for required experience/education per JHU policy.

Responsibilities

• Review recipes for nutritional information and maintain data accuracy in Jamix and related systems.
• Enter, update, and maintain nutrition, allergen, and menu data in Jamix and other systems.
• Coordinate with culinary and procurement teams to obtain manufacturer specifications and nutrition data.
• Develop data-entry procedures, checklists, and QA processes for nutrition/recipe information.
• Generate reports and provide training on Jamix workflows and data standards.
• Assist with nutrition-related accreditation projects and audits.

Skills

Nutrition data systems

Data entry

Quality control

Analytical skills

Education

Bachelor's Degree in Nutrition

Licensed Dietitian eligibility (Maryland)

Tools

Jamix

Job description

The Johns Hopkins University is seeking a part-time Food Service Systems Nutritionist to support nutrition, recipe, allergen, and menu data across Hopkins Dining. Responsibilities focus on systems, data entry, QA, and interdepartmental collaboration to ensure accurate nutrition information in Jamix and related platforms.

The role reports to the Director of Culinary Innovation and requires strong data-entry precision, experience with nutrition data, and the ability to work in a hybrid or remote